Ennai Kathirikai Kulambu Recipe
Ennai kathirikai kulambu is one of the most popular south indian kulambu recipe made with small variety of brinjals, onions, tamarind and spices. Brinjal is cooked with shallots, garlic and roasted masala and simmered in tamarind juice until a layer of oil floats on top. This dish is best served with rice. Learn how to make the perfect ennai kathirikai kulambu with step by step pictures and video.
Equipment
- Blender
Ingredients
- 10 Brinjals (small variety)
- 1 lemon size Tamarind
- 10 Garlic peeled
- 10 Sambar Onion (Shallots) peeled
- 1 tablespoon Jaggery
- Salt to taste
For Tempering
- ¼ cup Sesame oil
- 3 Spris Curry leaves
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 1 teaspoon Split Urad dal
- ½ teaspoon Fenugreek seeds
- 2 Dry red chillies
- ½ teaspoon Asafoetida
For Roasting and Grinding
- 4 tablespoon Fresh Coconut grated
- 1 tablespoon Sesame seeds
- 1 teaspoon Black Pepper
- 6 Dry Red chilli
- 1 teaspoon Cumin seeds
- 2 tablespoon Coriander powder
Instructions
- Slit brinjals in the middle in to 4 parts. But make sure that the stem is intact with this. Immerse brinjal in cold water till use.
- Heat 1 teaspoon oil in a kadai and add in all the roasting ingredients and roast till golden and brown. Let this cool down. Now grind this into a smooth paste and set aside.
- Heat rest of the oil in a kadai and crackle mustard, urad dal, cumin seeds and fenugreek seeds. Now add in asafoetida, dry red chillies and curry leaves.
- Add in shallots and garlic and fry for few minutes. Add in brinjal and fry for 5 minutes till it get seared on all sides.
- Pour in the tamarind water and mix well. Add in the ground masala and season with salt and jaggery. Bring this to a good boil and simmer the flame. Let this cook partially covered for 20-30 mins.
- By this time the oil will have been separated from the mixture and the gravy must have thickened. Turn off the flame and let it sit for 15 minutes before serving.
Video
Notes
- Use good amount of oil when making ennai kathirikai.
- Roast the spices in oil till golden which imparts flavour to the kulambu.
- Use small variety of brinjal so it cooks faster and the spices go deep into the kulambu.
- Gingelly oil is used for making the kulambu.
Nutrition
Serving: 1servingsCalories: 377kcalCarbohydrates: 64gProtein: 11gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gSodium: 30mgPotassium: 2164mgFiber: 27gSugar: 36gVitamin A: 798IUVitamin C: 129mgCalcium: 143mgIron: 4mg
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